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This wine is truly huge. It needs serious decanting like from the morning of.
Right now it is a big wine but the tannin seems mature, it will go, but I don't know that it needs to. Very enjoyable now with decanting and some food.
Very dark and brooding with an almost inky viscious feel in the mouth. Plum, cooked black cherry and current, cedar, bitter chocolate, leather, and forest floor. The palate comes at you in waves, starting with the fruits, going to chocolate and leather, then ending with earthy and forest flavours. Drink it with plenty of air and a hunk of lamb or beef med/rare.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.

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